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Turban of Sole with Salmon-Yogurt Mousse
EatingWell Test Kitchen
“Be sure to use fresh salmon and sole in this mousse. Fresh fish must be used; frozen fish will produce too watery a result. Serve warm or cold as an appetizer, a main course or as part of a buffet. Alternatively, the mousse can be baked without the sole in a lightly oiled 7-inch baking dish for 30 to 35 minutes in a pan of hot water.”
10 Pacific sole fillets (2½ pounds)
4 large egg whites
½ cup low-fat plain yogurt
2 tablespoons minced fresh parsley, plus extra for garnish
1 cup fresh breadcrumbs, (see Tip)
1 teaspoon dried dill
1 teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon cayenne pepper
¼ teaspoon baking soda
12 ounces salmon fillet, skinned and finely chopped
Yogurt-Dill Rémoulade, (optional, recipe follows)
1Lightly oil a 6-cup ring mold and line it with 8 sole fillets, radiating them out from the center of the pan so their sides touch and their tips hang over the rim of the pan. Set aside.
2Puree the remaining 2 sole fillets in a food processor. Add egg whites and blend again. Add yogurt, parsley, crumbs, dill, salt, pepper, cayenne and baking soda and blend thoroughly. Place the sole mixture in a large bowl and fold in salmon. Spoon the mixture into the mold and fold the ends of the sole over the mousse to enclose it completely.
3Preheat the oven to 350°F. Place the mold in a large, shallow pan filled with boiling water to come ⅔ up the sides of the mold. Bake until the top is firm to the touch, 30 to 35 minutes. Remove from oven. Carefully pour out any excess fish juice, then invert mold onto a serving plate. (Blot any excess fish juice with a paper towel.) Garnish with parsley and serve with Yogurt-Dill Remoulade (if using).
Equipment: 6-cup ring
To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ⅓ cup crumbs.